Sonny D helps me cook sometimes, so this is one occasion where I really got him in on the action.
InspirationAll Recipes savory cheddar zucchini muffins (base savory muffin recipe)
Cook for your Life zucchini, cheddar, and quinoa muffins (spices + quinoa idea)
Instructions for cooking quinoa
I replaced all of the butter from the All Recipes version with plain Greek yogurt. And I removed some of the flour and replaced it with cooked quinoa. I don't really know how much shredded cheese I used since it was an already open bag, that's why the calorie count varies. If it was more like 3/4 cup of shredded cheese, then it would be at the low end, but if it was the full 2 cups, then it would be 135 calories per muffin. I also skipped the Parmesan and bacon because I didn't think they were going to need it and I was too lazy to pull out even more ingredients.
Ingredientsmakes 12 savory muffins, approximately 100-135 calories each
- 1 cup whole wheat pastry flour (white all-purpose flour would probably be fine too, I used this because I had it)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cumin
- freshly-ground black pepper
- 1/2 teaspoon dry cilantro
- 1/2 teaspoon salt
- 1/4 cup plain Greek yogurt
- 1 egg
- 1 cup milk
- 1/2 cup cooked quinoa (I made 1 cup dry which cooks up to approximately 2 cups of cooked quinoa. The rest went into containers in the freezer.)
- 1 cup shredded zucchini, squeezed dry in a kitchen towel
- 1 clove garlic, minced (from a jar)
- 3/4 cup shredded cheddar (I had a partial bag, no idea how much I really used)
DirectionsPreheat your oven to 350 degrees.
|It helps to have a shirtless toddler assistant, makes them taste better!|
|The dry ingredients mixed by a child's hands.|
|The wet ingredients. Gosh, that really is a beautiful hand model!|
|Some shredded zucchini before squeezing dry in a kitchen towel.|
|Zucchini in the wet mixture.|
|I always forget to take a picture before they go in the oven!|
VerdictReminiscent of the awesome homemade cheesy crackers I used to make in high school!
We first ate these warm from the oven with our dinner and I was totally in love! They totally gave me flashbacks to the many batches of homemade cheesy crackers I made in high school. I ended up eating two the first night because I loved them so much even though I was already super-full from the rest of dinner. I don't know if I even paid attention to whether Husband Jeff really liked them because I was caught in my own pleasant high school thoughts. I guess he must have said he liked them because I packed them for his lunches and snacks the next couple of days. Sonny D wouldn't even try them, but I feel like he would love them since it seems really child-friendly.
I had a couple coworkers each try a chunk of one because I was trying to talk them into making them.
I wish these muffins were a little puffier, don't know if that was because the batter was a little wetter than it was supposed to be or if they need more baking powder. It doesn't really bug me though since they taste great. The only things I would change for next time is to see if I can add more zucchini, add maybe 1/4 teaspoon cayenne pepper, and maybe season the quinoa as it cooks. But they were awesome as written, too.
Since I've got so much zucchini, I might make this one again. I've also got my eye on a lemon zucchini muffin that sounds pretty cool.